Culinology - March 2020 - 26
Applying the
Midas touch
Chef Nick Landry works with product developers at
Southeastern Mills to create chart-busting menu items -
and the new gold standard for the QSR chicken sandwich
by Susan Malovany
editor@sosland.com
ick Landry, culinary development chef for Southeastern Mills Inc., Rome, Ga., is well
aware of the rising-star status of the chicken sandwich. Some call it the new hamburger, a versatile crowd-pleaser that may be dressed with a number of sauces and toppings.
"Everyone right now wants to produce the gold standard of the chicken sandwich," he
said. "Chicken sandwiches have become extremely popular in quick-service restaurants
(QSR) and also in fast-casual restaurants because there is just so much you can do with
chicken. More importantly, from a price perspective, you can make this lower-cost item
much more premium by adding toppings, serving it on specialty buns and getting creative with it. You can enhance it with sauces, marinades and make it spicy or not."
And Chef Landry certainly knows spicy. His company manufactures The Original
Louisiana Brand Hot Sauce, which is served at Popeyes (usually in packets) and in
bottles on supermarket shelves nationwide.
Mr. Landry and the product development team at his company worked with a batter supplier to create the coating system for the Popeyes chicken sandwich, which
was introduced - and then reintroduced - last year after initially selling out in two
weeks. It caused a social media phenomenon, and People magazine reported one
sandwich was even listed on eBay for $7,000.
N
From hot sauce to chicken sandwich mania
"Our company's The Original Louisiana Brand Hot Sauce, Better Than Bouillon
and Better Than Gravy are some of Southeastern Mills' best-selling products,"
Mr. Landry said. "We also offer a wide portfolio of flour products as well as complete mixes, gravies and branded breading mixes, as well as Shore Lunch soup
mixes."
Southeastern Mills' product development team also produces custom food
bases and gravies for chain restaurants and food manufacturers.
"We just created a scorpion pepper chili base for a customer - scorpion
peppers are ranked among the spiciest out there - and a 'red eye' gravy
mix, which has coffee in it and is popular in the south."
Although Southeastern Mills no longer works with Popeye's on the chicken sandwich coating because the company divested its share of its breaders and batters business and sold the division to another ingredient
26 |
Culinology | MARCH 2020
Culinology - March 2020
Table of Contents for the Digital Edition of Culinology - March 2020
Culinology - March 2020
Contents
PRESIDENT’S letter - Beyond the Bench
EMERGING trends - Is fungi-based protein the future of fake meat?
EMERGING trends - New products at the Winter Fancy Food Show
FLAVOR trends - The key trends driving flavor innovation in 2020
MENU trends - Plant based gets real
MEMBER profile - Applying the Midas touch
MARKETING trends - Vegan claims on the upswing
INDUSTRYNEWS - Driving the Future of RCA
INDUSTRYNEWS - Stretching toward leadership and creating your own path
INDUSTRYNEWS - Fuel your inspiration at the RCA Conference
INDUSTRYNEWS - Finding culinary roots
PETITS fours - Emerging trends and innovations at Natural Products Expo East
PETITS fours - New name, new focus for Grocery Manufacturers Association
NEWS bites
AD index
Culinology - March 2020 - Culinology - March 2020
Culinology - March 2020 - Culinology - March 2020
Culinology - March 2020 - 2
Culinology - March 2020 - Contents
Culinology - March 2020 - PRESIDENT’S letter - Beyond the Bench
Culinology - March 2020 - 5
Culinology - March 2020 - EMERGING trends - Is fungi-based protein the future of fake meat?
Culinology - March 2020 - 7
Culinology - March 2020 - EMERGING trends - New products at the Winter Fancy Food Show
Culinology - March 2020 - 9
Culinology - March 2020 - FLAVOR trends - The key trends driving flavor innovation in 2020
Culinology - March 2020 - 11
Culinology - March 2020 - 12
Culinology - March 2020 - 13
Culinology - March 2020 - 14
Culinology - March 2020 - 15
Culinology - March 2020 - 16
Culinology - March 2020 - 17
Culinology - March 2020 - 18
Culinology - March 2020 - MENU trends - Plant based gets real
Culinology - March 2020 - 20
Culinology - March 2020 - 21
Culinology - March 2020 - 22
Culinology - March 2020 - 23
Culinology - March 2020 - 24
Culinology - March 2020 - 25
Culinology - March 2020 - MEMBER profile - Applying the Midas touch
Culinology - March 2020 - 27
Culinology - March 2020 - 28
Culinology - March 2020 - 29
Culinology - March 2020 - 30
Culinology - March 2020 - 31
Culinology - March 2020 - 32
Culinology - March 2020 - 33
Culinology - March 2020 - MARKETING trends - Vegan claims on the upswing
Culinology - March 2020 - 35
Culinology - March 2020 - 36
Culinology - March 2020 - 37
Culinology - March 2020 - INDUSTRYNEWS - Driving the Future of RCA
Culinology - March 2020 - INDUSTRYNEWS - Stretching toward leadership and creating your own path
Culinology - March 2020 - INDUSTRYNEWS - Fuel your inspiration at the RCA Conference
Culinology - March 2020 - INDUSTRYNEWS - Finding culinary roots
Culinology - March 2020 - 42
Culinology - March 2020 - 43
Culinology - March 2020 - PETITS fours - Emerging trends and innovations at Natural Products Expo East
Culinology - March 2020 - 45
Culinology - March 2020 - PETITS fours - New name, new focus for Grocery Manufacturers Association
Culinology - March 2020 - 47
Culinology - March 2020 - NEWS bites
Culinology - March 2020 - 49
Culinology - March 2020 - AD index
Culinology - March 2020 - 51
Culinology - March 2020 - 52
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